CN104381401A - Calligraphic cookie and making method thereof - Google Patents
Calligraphic cookie and making method thereof Download PDFInfo
- Publication number
- CN104381401A CN104381401A CN201410720535.6A CN201410720535A CN104381401A CN 104381401 A CN104381401 A CN 104381401A CN 201410720535 A CN201410720535 A CN 201410720535A CN 104381401 A CN104381401 A CN 104381401A
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- powder
- biscuit
- calligraphy
- egg
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- 235000014510 cooky Nutrition 0.000 title abstract 5
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- 235000013601 eggs Nutrition 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 15
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229960004793 sucrose Drugs 0.000 claims abstract description 15
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- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 238000005034 decoration Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 86
- 235000015895 biscuits Nutrition 0.000 claims description 41
- 239000005720 sucrose Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 240000008067 Cucumis sativus Species 0.000 claims description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 9
- 244000241838 Lycium barbarum Species 0.000 claims description 9
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- 235000013399 edible fruits Nutrition 0.000 claims description 7
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- 240000004244 Cucurbita moschata Species 0.000 claims description 6
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 6
- 240000009088 Fragaria x ananassa Species 0.000 claims description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 239000000976 ink Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 244000078782 Brassica arvensis Species 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 244000020518 Carthamus tinctorius Species 0.000 claims description 5
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
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- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 244000299461 Theobroma cacao Species 0.000 claims description 5
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 5
- 240000001417 Vigna umbellata Species 0.000 claims description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 238000004458 analytical method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 3
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- 108010068370 Glutens Proteins 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims description 2
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- 239000000463 material Substances 0.000 abstract description 5
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- 241000196324 Embryophyta Species 0.000 abstract 1
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- 239000000203 mixture Substances 0.000 description 3
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- 239000013589 supplement Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- 230000001902 propagating effect Effects 0.000 description 1
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- 238000003892 spreading Methods 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention provides calligraphic cookie. The calligraphic cookie is made of, by weight, 35-45 parts of butter, 110-120 parts of low-gluten flour, 20-30 parts of egg white, 40-50 parts of cane sugar, 25-35 parts of beaten egg, 5-10 parts of lemon juice and 20-30 parts of garlic juice. The food materials are made into basic ink and decorations to art the cookie. The distinctive calligraphic cookie is made with scientific food ingredients by a delicate making process and allows the art of Chinese handwriting to be embodied through plant materials.
Description
Technical field
The present invention relates to a kind of biscuit, be specifically related to a kind of calligraphy biscuit.
Background technology
Biscuit, is through industrial flow production and solves a kind of food that is hungry and that supplement the nutrients and eat for people.And all biscuits are on the market studied improvement in shape all only at nutrition-allocated proportion and biscuit at present, make biscuit more good-looking, increase the appetite of people.But biscuit is as a kind of daily common food, and manufacturer does not play the effect that it can be used as a kind of carrier of cultural spreading.
Summary of the invention
An object of the present invention is to provide a kind of calligraphy biscuit and preparation method thereof, biscuit provided by the invention is compared with common biscuit, both nutrition and trace element that fragrance mouthfeel and needed by human supplement had been added, elegant taste is appreciated in the culture highlighting again biscuit, makes slight biscuit become the envoy propagating high culture.
A kind of calligraphy biscuit, comprise butter, Self-raising flour, egg, sucrose, egg liquid, lemon juice and garlic juice, also comprise one or more in black rice flour, carrot meal, spinach powder, purple sweet potato powder, strawberry powder, pumpkin powder, mango powder, mung bean flour, tangerine peel powder, chrysanthemum powder, safflower powder, wolfberry fruit powder, grape skin powder, cucumber rind powder, violet cabbage powder, red bean powder, peameal, lettuce powder, analysis for soybean powder, tomato red, cocoa power.
Calligraphy biscuit comprises the raw material of following weight portion: butter 35-45 part, Self-raising flour 110-120 part, egg 20-30 part, sucrose 40-50 part, egg liquid 25-35 part, lemon juice 5-10 part, garlic juice 20-30 part, also comprises one or more in the black rice flour of 10-15 weight portion, carrot meal, spinach powder, purple sweet potato powder, strawberry powder, pumpkin powder, mango powder, mung bean flour, tangerine peel powder, chrysanthemum powder, safflower powder, wolfberry fruit powder, grape skin powder, cucumber rind powder, violet cabbage powder, red bean powder, peameal, lettuce powder, analysis for soybean powder, tomato red and cocoa power.
A preparation method for calligraphy biscuit, comprises the following steps:
Grab even after butter is softening in a mixing bowl with sucrose, egg liquid adds at least at twice, stirs;
Low wheat gluten is added a mixing bowl, adds garlic juice, stir agglomerating after laminate and put into refrigerator freezing;
Get egg to stir, interval adds cane sugar powder and Keep agitation, and the egg white being extracted into rigid foaming is stuck with paste;
Take out the biscuit embryo frozen, make bulk with mould, swing in baking tray;
By muddled for egg white on biscuit embryo, biscuit embryo put into baking box and bakes;
Lemon juice and egg white are stuck with paste and is modulated into basic prepared Chinese ink, on biscuit, inscribe print Chinese character calligraphy with writing brush or seal, and dry;
One or more in black rice flour, carrot meal, spinach powder, purple sweet potato powder, strawberry powder, pumpkin powder, mango powder, mung bean flour, tangerine peel powder, chrysanthemum powder, safflower powder, wolfberry fruit powder, grape skin powder, cucumber rind powder, violet cabbage powder, red bean powder, peameal, lettuce powder, analysis for soybean powder, tomato red and cocoa power are added in lemon juice, make decorations, by decorations, limit is retouched to Chinese character calligraphy.
Wherein, oven temperature controls at 95-105 DEG C, baking 7-9 minute, bakes after terminating and continues stewing 3-5 point of kind.
Beneficial effect of the present invention is: calligraphy biscuit raw material provided by the invention is selected to be pure natural agricultural product, does not add water, and without any food additives and anticorrisive agent, adopts garlic juice Titian taste, makes mouthfeel more fragrant tempting; The basic prepared Chinese ink selected and decorations, make nutrient more abundant and sufficient.
Detailed description of the invention
Hereafter will describe the present invention in detail in conjunction with specific embodiments.It should be noted that the combination of technical characteristic or the technical characteristic described in following embodiment should not be considered to isolated, they can mutually be combined thus be reached better technique effect.
Embodiment 1
40 parts, butter, Self-raising flour 120 parts, egg 25 parts, sucrose 45 parts, egg liquid 30 parts, lemon juice 8 parts, garlic juice 25 parts, also comprises wolfberry fruit powder and 5 parts of cucumber rind powder of 5 parts.
Manufacture craft:
One, before processing, material prepares
1, precisely measure with electronic scale, get butter 40g respectively, Self-raising flour 120g, extract egg 25g, sucrose 45g, for subsequent use; Get an egg liquid to beat and stir evenly in bowl, take out 30g, for subsequent use.
2, get one, lemon juice, be cut into block input juice extractor after epidermis of pruning and squeeze the juice, get 8g for subsequent use.
3, get garlic 40g, after peeling is cleaned, drop into juice extractor and squeeze the juice, get 25g, for subsequent use.
4, according to manufacturing middle autograph colour match needs, getting the cucumber rind, the matrimony vine each 8g soil 2g that dry at shady and cool place, inserting stone mill behind outwash surface and pulverize, respectively get 5g fine powder with after 120 object screen tray sieves, for subsequent use.
Two, manufacture process and method
1, butter room temperature softened and add 10g sucrose hand to toothpaste-like and grab and mix evenly, the egg liquid stirred evenly in bowl was added 1/4th every 5 minutes, front and back are divided four times to add complete, and stir.
2, sift out Self-raising flour 120g with the empty screen tray of 40 orders, add a mixing bowl of butter with liquid glucose, add garlic juice simultaneously, the agglomerating rear taking-up of common stirring, 10mm thin slice rolled into equably by chopping board, covers immediately, move to pallet and enter refrigerator freezing 20 minutes with preservative film.
3, egg is firmly stirred, be pumped into milky foam-like; Entered to remain 35g sucrose at interval of 1-2 minute with 40 mesh sieve riddles, continue during interval to stir, finally it is extracted into rigid foaming, can pours in piping bag.
4, take out the biscuit embryo frozen, the mold die that chopping board is scribed by hand becomes special-shaped block, swings in baking tray.
5, with piping bag, egg white paste is squeezed into one deck uniformly on each biscuit embryo, THICKNESS CONTROL is 2mm; Remaining egg white is stuck with paste and is continued to employ.
6, the biscuit being painted with egg white paste is entered baking box, temperature is controlled in 100 DEG C, and after smoking 7-9 minute, powered-down switch, continues stewing taking-up after 3-5 minute.
7, lemon juice 4g is poured in remaining egg white paste, be modulated into " the basic prepared Chinese ink " of inscribing calligraphy.
8, dip with writing brush writing brush " the basic prepared Chinese ink " that modulates, inscribe calligraphy at biscuit bottom, place about 5 minutes, wait for that " the basic prepared Chinese ink " in biscuit pieces dries.
9,8 portions of lemon juices are divided into two deciles, add the wolfberry fruit powder and cucumber rind powder got ready respectively, slowly stir evenly furnishing homogeneous hue.
10, after biscuit pieces is dried, dip the red and green two kinds of pigment of cucumber of matrimony vine with writing brush, inside and outside font stroke, limit is retouched in both sides respectively, completes after decoration.
Embodiment 2
40 parts, butter, Self-raising flour 115 parts, egg 25 parts, sucrose 45 parts, egg liquid 30 parts, lemon juice 8 parts, garlic juice 250 parts, also comprises black rice flour and 7 parts of pumpkin powders of 8 parts.
Manufacture craft:
Material prepare and the method for processing and fabricating with embodiment 1, the data of composition of raw materials data acquisition in embodiment 2.
Embodiment 3
45 parts, butter, Self-raising flour 120 parts, egg 30 parts, sucrose 40 parts, egg liquid 35 parts, lemon juice 10 parts, garlic juice 30 parts, also comprises 7 portions of peameals and 8 parts of mung bean flour mixing.
Manufacture craft:
The method of material preparation and processing and fabricating is with embodiment 1, and the pick of composition of raw materials number adopts the data in embodiment 3.
Although give some embodiments of the present invention, it will be understood by those of skill in the art that without departing from the spirit of the invention herein, can change embodiment herein.Above-described embodiment is exemplary, should using embodiment herein as the restriction of interest field of the present invention.
Claims (7)
1. a calligraphy biscuit, comprise butter, Self-raising flour, egg, sucrose and egg liquid, it is characterized in that, also comprise one or more in black rice flour, carrot meal, spinach powder, purple sweet potato powder, strawberry powder, pumpkin powder, mango powder, mung bean flour, tangerine peel powder, chrysanthemum powder, safflower powder, wolfberry fruit powder, grape skin powder, cucumber rind powder, violet cabbage powder, red bean powder, peameal, lettuce powder, analysis for soybean powder, tomato red, cocoa power.
2. a kind of calligraphy biscuit according to claim 1, is characterized in that, described calligraphy biscuit also comprises lemon juice and garlic juice.
3. a kind of calligraphy biscuit according to claim 1 and 2, it is characterized in that, described calligraphy biscuit comprises the raw material of following weight portion: butter 35-45 part, Self-raising flour 110-120 part, egg 20-30 part, sucrose 40-50 part, egg liquid 25-35 part, lemon juice 5-10 part, garlic juice 20-30 part.
4. a kind of calligraphy biscuit according to claim 3, it is characterized in that, described calligraphy biscuit also comprises one or more in the black rice flour of 10-15 weight portion, carrot meal, spinach powder, purple sweet potato powder, strawberry powder, pumpkin powder, mango powder, mung bean flour, tangerine peel powder, chrysanthemum powder, safflower powder, wolfberry fruit powder, grape skin powder, cucumber rind powder, violet cabbage powder, red bean powder, peameal, lettuce powder, analysis for soybean powder, tomato red, cocoa power.
5. a preparation method for calligraphy biscuit, is characterized in that, comprises the following steps:
Grab even after butter is softening in a mixing bowl with sucrose, egg liquid adds at least at twice, stirs;
Low wheat gluten is added a mixing bowl, adds garlic juice, stir agglomerating after laminate and put into refrigerator freezing;
Get egg to stir, interval adds cane sugar powder and Keep agitation, and the egg white being extracted into rigid foaming is stuck with paste;
Take out the biscuit embryo frozen, make bulk with mould, swing in baking tray;
By muddled for egg white on biscuit embryo, biscuit embryo put into baking box and bakes.
6. the preparation method of a kind of calligraphy biscuit according to claim 5, it is characterized in that, described preparation method is further comprising the steps of:
Lemon juice and egg white are stuck with paste and is modulated into basic prepared Chinese ink, on biscuit, inscribe print Chinese character calligraphy with writing brush or seal, and dry;
In lemon juice, add one or more in black rice flour, carrot meal, spinach powder, purple sweet potato powder and strawberry powder, make decorations, by decorations, limit is retouched to Chinese character calligraphy.
7. the preparation method of a kind of calligraphy biscuit according to claim 5 or 6, it is characterized in that, described oven temperature controls at 95-105 DEG C, baking 7-9 minute, bakes after terminating and continues stewing 3-5 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410720535.6A CN104381401A (en) | 2014-12-03 | 2014-12-03 | Calligraphic cookie and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410720535.6A CN104381401A (en) | 2014-12-03 | 2014-12-03 | Calligraphic cookie and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381401A true CN104381401A (en) | 2015-03-04 |
Family
ID=52599451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410720535.6A Pending CN104381401A (en) | 2014-12-03 | 2014-12-03 | Calligraphic cookie and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381401A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814107A (en) * | 2015-05-20 | 2015-08-05 | 合肥市好旺养殖科技有限公司 | Method for manufacturing high protein biscuits |
| CN104814103A (en) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | Organic sweet potato biscuit and preparation method thereof |
| CN105613678A (en) * | 2016-03-11 | 2016-06-01 | 南京晓庄学院 | Anti-cancer blood fat-reducing onion biscuits and production technology thereof |
| CN105815371A (en) * | 2016-05-24 | 2016-08-03 | 巫永坚 | Pancake sauce dipping and floating printing process |
| CN107927060A (en) * | 2017-12-20 | 2018-04-20 | 匠人之心（北京）产品设计有限公司 | A kind of batter formula and technique |
| CN108244205A (en) * | 2018-01-15 | 2018-07-06 | 王晓茗 | A kind of calligraphy biscuit and preparation method thereof |
| CN109349311A (en) * | 2018-12-25 | 2019-02-19 | 陕西古今长安品牌管理有限公司 | A kind of brush-shaped dessert and its making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS63196229A (en) * | 1987-02-09 | 1988-08-15 | Takeshi Morishita | Combined type food and printing thereof |
| CN102551183A (en) * | 2012-01-19 | 2012-07-11 | 梁军 | Using method for endowing food with writing and drawing functions |
| CN103975990A (en) * | 2014-04-25 | 2014-08-13 | 贵州三泓药业股份有限公司 | Radix pseudostellariae biscuit capable of benefiting qi and tonifying kidney and preparation method thereof |
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2014
- 2014-12-03 CN CN201410720535.6A patent/CN104381401A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS63196229A (en) * | 1987-02-09 | 1988-08-15 | Takeshi Morishita | Combined type food and printing thereof |
| CN102551183A (en) * | 2012-01-19 | 2012-07-11 | 梁军 | Using method for endowing food with writing and drawing functions |
| CN103975990A (en) * | 2014-04-25 | 2014-08-13 | 贵州三泓药业股份有限公司 | Radix pseudostellariae biscuit capable of benefiting qi and tonifying kidney and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814103A (en) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | Organic sweet potato biscuit and preparation method thereof |
| CN104814107A (en) * | 2015-05-20 | 2015-08-05 | 合肥市好旺养殖科技有限公司 | Method for manufacturing high protein biscuits |
| CN105613678A (en) * | 2016-03-11 | 2016-06-01 | 南京晓庄学院 | Anti-cancer blood fat-reducing onion biscuits and production technology thereof |
| CN105815371A (en) * | 2016-05-24 | 2016-08-03 | 巫永坚 | Pancake sauce dipping and floating printing process |
| CN107927060A (en) * | 2017-12-20 | 2018-04-20 | 匠人之心（北京）产品设计有限公司 | A kind of batter formula and technique |
| CN108244205A (en) * | 2018-01-15 | 2018-07-06 | 王晓茗 | A kind of calligraphy biscuit and preparation method thereof |
| CN109349311A (en) * | 2018-12-25 | 2019-02-19 | 陕西古今长安品牌管理有限公司 | A kind of brush-shaped dessert and its making method |
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Application publication date: 20150304 |